One layer, a little heavier than most chocolate cakes. Not even remotely like a boxed-style cake.
- 1 tablespoon instant coffee granules
- 1/3 cup hot water
- ¾ cup sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- ½ cup milk
Preheat the oven to 350F. Grease a 9” spring form pan with butter or oil. Mix together coffee granules and hot water, and set aside. When it’s cool, add the milk.
In a bowl, using a whisk (or use a mixer) beat together sugar, oil, and eggs until everything is blended.
In another bowl, whisk together flour, cocoa powder, baking powder, baking soda (sifted), and salt.
Pour the dry mixture, and the coffee/milk mixture on top of the wet ingredients, and mix gently just until everything is combined. Pour the mixture into the prepared pan. Bang the pan on a flat surface a couple of times to remove large air bubbles from the cake.
Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Let the pan cool on a wire rack. Remove the spring form side.
This is very good plain with a scoop of good vanilla ice cream.